Recipe

Chorizo, chickpea and pumpkin salad

An exquisite salad of barbecued chorizo, chickpea and pumpkin with a sweet and sour sherry vinegar dressing.

  • 1 hr 20 mins cooking
  • Serves 8
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Ingredients

Chorizo, chickpea and pumpkin salad
  • 1 kilogram butternut pumpkin
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 tablespoon extra virgin olive oil
  • 1 red onion (300g), cut into wedges
  • 2 x 125g cured chorizo sausages, sliced thickly
  • 400 gram canned chickpeas, drained, rinsed
  • 1 fresh long red chilli, sliced thickly
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves
  • 1/2 cup loosely packed fresh coriander sprigs
Sherry vinegar dressing
  • 1 tablespoon light olive or vegetable oil
  • 1 tablespoon sherry vinegar
  • 1 clove garlic, crushed

Method

Chorizo, chickpea and pumpkin salad
  • 1
    Preheat a covered barbecue with all burners on low and hood closed until temperature reaches 220°C/425°F, or follow manufacturer's instructions.
  • 2
    Peel pumpkin; cut pumpkin crossways into 2cm slices, then cut each half moon-shaped slice into four pieces.
  • 3
    Combine cumin, paprika and oil in a small bowl. Toss pumpkin with half the spice mixture in a medium ovenproof dish; season. Add onion wedges to dish. Place dish on barbecue; turn burners off underneath dish, leaving the other burners on low. Cook pumpkin and onion in covered barbecue for 40 minutes or until almost tender.
  • 4
    Combine chorizo, chickpeas and chilli in a large bowl with remaining spice mixture. Add to baking dish with pumpkin; cook in covered barbecue for 20 minutes or until chorizo and pumpkin are browned and tender.
  • 5
    Meanwhile, make sherry vinegar dressing. Place ingredients in a screw-top jar; shake well. Season to taste.
  • 6
    Drizzle dressing over salad, then add herbs; toss gently to combine.

Notes

Disposable aluminium baking dishes available from supermarkets are great to use for cooking on the barbecue. This recipe can also be roasted in a 200°C/400°F oven for the same cooking time. Serve this salad in small dishes as tapas or on a large platter as an accompaniment to a main course.

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